Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
4 baby bok choi, roughly chopped
1 red bell pepper, thinly sliced
4 scallions, trimmed and sliced on the diagonal into 3 inch pieces
4 6 oz. halibut filets
sea salt and freshly ground pepper
2 inch knob of ginger, grated
zest from ½ of an orange
3 Tbsp. tamari (coconut aminos will work, too)
1½ tsp. rice vinegar
1½ tsp. toasted sesame oil
Preheat oven to 400° F. Tear off 4 baking sheet-sized pieces of unbleached parchment paper and lay them out on the counter.
Slightly to the left of center of each of the 4 sheets, mound ¼ of the bok choi, bell pepper, and scallions. Place a halibut filet on the top of each mound. Sprinkle with salt and pepper to taste.
In a small bowl, whisk together the ginger, orange zest, tamari, rice vinegar and sesame oil. Drizzle sauce evenly over each fish/vegie mound, about 1½ Tbsp. per packet.
Fold the right side of the parchment over the fish and veggies (like you are closing a book), and then starting at one end of the parchment, fold/roll the edges of the paper over several times to seal.
Place the packets on a baking sheet and bake for 20 minutes.
Transfer each packet to a plate and cut top of packet with a knife to allow steam to escape.Be careful – the steam will be quite hot! Open packets and enjoy!